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Test for Readiness & Fill Jars

16:29
21:30
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At 16:29 in

Simple preserves: How to make blackberry Jam and Jelly!

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What happens here

To test for readiness, place a small amount of the hot jam/jelly onto a room-temperature plate. Allow it to cool for a minute, then gently push it with your finger. If it wrinkles and solidifies, it is ready. If not, continue cooking for a few more minutes and retest. Once ready, remove the pot from heat. Using a canning funnel, ladle the hot jam/jelly into the sterilized jars, leaving about 1/2 inch of headspace (the space from the top of the mixture to the rim of the jar). If making jelly, you will first strain the cooked mixture (see next step). Wipe any spills from the jar rims with a clean paper towel. Retrieve a warm canning lid (using the magnetic grabber to avoid touching the rubber gasket) and place it on the jar. Secure with a canning ring and tighten as much as possible by hand.

Goal: Check the jam/jelly's consistency, then carefully ladle the hot mixture into sterilized jars, leaving appropriate headspace, and seal them.

Tools and materials

  • Canning funnel
  • Ladle
  • Magnetic grabber
  • Small plate
  • Cooked blackberry mixture
  • Paper towel
  • Sterilized canning jars
  • Sterilized canning lids and rings

What they say

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jelly and the way we test this is we're going to take a wooden spoon just like this guy here and we're going to dip in now this is a room temperature plate we want this to solidify at room temperature so we're going to let it cool for just a minute let's do the finger test oh yeah so this will continue to solidify in the jar it's absolutely delicious it's absolutely wonderful and you can see it's solidifying pretty good uh maybe about 20 more minutes with stir and cook stir and cook we're trying to get the water out and and make it gel basically so let's go over here after about five more minutes and we're gonna start straining out some jelly all right man this stuff looks delicious and it's gonna be delicious so what i'll do is i will ladle out uh what i need to go in the strainer right here and then once we're done i'll take it and squeeze it out kind of take our ladle give her a little smush see all that pulp all that trash that we're getting out that's what we're trying to do get rid of that while this drains out we're gonna go ahead and put this back on the stove for about five more minutes get it nice and hot before we ladle it over into our containers now i'm using wide mouth jars and small mouth jars i'm going to use my small mouth jars this is the plan for my jam and my wide mouth jars for my jelly because the jam will be easier to get out with a spoon my theory okay just like i said we're going to scoop this up just like this and we're going to give it a twist you can see it's still dribbling down take that juice and just twist it out and smoosh it out you can see it coming okay so we're nice and tight right here we're gonna go ahead and take that ladle and smash on that there we go all that yummy juice out for the finale we've got our bowl with our canning funnel we're going to slip our canning funnel right here and we're going to ladle out right over top of this pot all of our deliciousness oh look at that this will be hot enough to seal it these are the small mouth oh kind of make note of how much it takes about four ladles full we'll reach in here with our little magnetic um grabber slip this guy off and into the next jar this is getting warm in my hand so i want to take a paper towel we're going to wipe off the lid if we got any on the lid we didn't get any so we're gonna grab this guy put the lid on and we're gonna hold this because it's hot man we're gonna hold it and we're gonna tighten it down as tight as we can get it and that's it…

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